Recipe courtesy of Traci Des Jardins
Churros with Mexican Hot Chocolate Spice Mix
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1360
- Total Fat
- 126
- Saturated Fat
- 15
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 5
- Cholesterol
- 93
- Sodium
- 489
- Total: 40 min
- Active: 40 min
Ingredients
3 cups vegetable oil
6 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon Mexican vanilla extract
1 teaspoon kosher salt
1 cup all-purpose flour
2 large eggs
1/2 cup granulated sugar
1/2 cup turbinado sugar
1/4 cup cacao nibs, finely ground in a mortar and pestle
3 tablespoons ground Mexican cinnamon
1 tablespoon flaky salt, such as Maldon
1 teaspoon chipotle powder
Directions
Special equipment:
a deep-fryer or deep-fry thermometer; a pastry bag fitted with a large star tip- Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
- Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
- Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
- Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
- Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
- As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.